Nut Cookies

1 cup brown sugar, 1 cup white sugar, 1 cup butter, 1 cup chopped nuts, 1/4 cup hot water, 3 1/2 cups flour. 2 eggs, 1 tsp. soda, 1 tsp. salt, 1 tbsp. vanilla. Mix together, roll in loaf and let stand in ice box until morning. Then slice off and bake in moderate oven.

- Mrs. Luella King.

Vanity

2 eggs well beaten, a pinch of salt, thicken with flour. Make quite stiff.

Roll very thin, cut in strips 1 inch wide, 3 inches long, fry in deep lard until brown. Sprinkle with powdered sugar before serving.

- Mrs. J. E. Hathaway.

"Brownies" Cookies

2 eggs (beaten), 1 cup sugar, 1/2 cup butter, melted with 2 squares Baker's Chocolate. Beat all together. Stir in 1 scant cup flour and 1 cup black walnut meats. Spread thin and bake quickly. Cut while hot into 2 inch strips, but do not remove cookies from pan until they are cool. - Mrs. J. C. Murley.

Ginger Creams

1 egg, 1 scant cup sugar, 1/2 cup butter, 1/2 cup molasses, 1/2 cup cold water, 1 tsp. soda, 1 tsp. ginger, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. cloves, 2 cups flour, pinch of salt. Bake in square tins. When cold, cut in squares and ice. - Mrs. Hunter Nethery.

Ginger Snaps

1 egg, 1 1/2 cup sugar, 1/2 cup molasses, 1 cup lard and butter mixed, 1/2 cup water or sour milk, 1 tbsp. soda dissolved in the water or milk, 1 tbsp. ginger, cinnamon and cloves together. Flour to make soft dough, unless milk is used, then make a stiff dough.

- Mrs. E. R. Pulliam.

Cocoanut Balls

1 lb. shredded cocoanut, 1 can Borden's condensed milk. Mix well with hands and form in balls. Put in greased pan and bake until brown.

- Mrs. Lorenzen.

Cocoanut Cookies

2 cups corn flakes, 1 cup dry cocoanut, 1 cup white sugar. whites of 2 eggs, (beaten very stiff); add 1 tsp. vanilla extract. - Mrs. C. Malm.

Swedish Sprits Cookies

1/2 lb. butter, 2/3 cup sugar, 3 egg yolks, 4 grated bitter almonds or almond extract, 2 1/2 cups flour.

Mix in the order given, shape in letter S with pastry tube. Bake in hot oven. - Mrs. C. U. Olson.

Spritzar

1 lb. butter, 1 cup sugar, 1 whole egg, 1 yolk, 10 bitter and 10 sweet almonds, 1/4 tsp. baking powder, about 3 1/2 cups flour.

Put through a pastry tube and bake.

- Mrs. 0. Carlson.

Sponge Drops

2 eggs, 1 cup sour cream, 1/2 cup sour milk, 2 cups sugar, 1 3/4 tsp. soda, 3 1/2 cups flour, vanilla. Mix together, and drop by spoonfuls on greased pans.

- Mrs. W. L. Ball.

Jewish Cookies

3 eggs, 3/4 cup granulated sugar, beat five minutes. 1 lb. dates and 1 cup walnut meats cut in pieces, 4 tbsp. flour, 1 tsp. vanilla, 1 tsp. baking powder.

Mix 1 tbsp. flour with the dates and nuts, rest of flour and baking powder together, add to the beaten sugar and eggs. Add flavoring and spread in square pans quite thin. Bake very slowly. Cut in squares and when cold sprinkle with powdered sugar.

- Mrs. G. C. Carnright.